Tiger Fudge

Combine white chocolate and ¼ cup peanut butter in top of a double boiler. Bring water to a boil.

Reduce heat to low and cook until chocolate melts and mixture is smooth, stirring occasionally.

Remove from heat and let stand 15 minutes.

Pour white chocolate mixture into a waxed paper lined 8” square pan. Spread evenly and set aside

Combine semisweet chocolate and remaining 1 tablespoon peanut butter in top of double boiler. Bring water to a boil. Reduce to low and cook until chocolate mixture is smooth, stirring occasionally.

Spoon the mixture of semi-sweet chocolate mixture into a zip top plastic bag. Remove air and seal. Snip a tiny hole in 1 corner of the bag.

Pipe the chocolate in parallel lines over top of white chocolate mixture. Use a wooden tooth pick to pull lines through to create stripes.

Freeze fudge for 45 minutes or until firm. Invert and remove from pan. Peel off waxed paper. Place in airtight container and freeze for up to 1 month.

Let fudge set at least 30 minutes before serving.